Spinach and potato curry or Saag Alu is one of Britain’s favourite curry and most people who have takeaways from Indian restaurants will ask for Saag Alu. This curry is also very popular in my cookery classes and when I ask them which curries they would like to learn to make – Saag Alu is always on the list and I think it’s because it’s one of the milder curries.
- 3 medium potatoes
- 4 cups finely chopped spinach ( you can add more if you like as the spinach does reduce a lot)
- 3 tbsp oil
- 1 tsp mustard seeds
- 1or 2 dried red chilies (optional)
- pinch or two of asafoetida (hing)
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tsp finely chopped green chillies (optional)
- 1 tsp chili powder (optional)
- 2 tsp coriander (dhania) powder
- ½ tsp turmeric powder (haldi)
- 1 tsp garam masala
- salt to taste
Note: I have made this curry without onions but if you wish to add onions – please use one medium sized onion which you should slice finely and add it to the oil and cook it for a coupleof minutes before adding the potatoes.
1. Heat the oil in a sauce pan and add the mustard seeds and (dried red chilies) and when they stop popping, add the asafoetida.
2. Add the potatoes, garlic, ginger, green chilies, chilli powder, salt and the coriander powder. 3. Add one cup of water and cook on a low heat for 5-6 minutes or until the potatoes soften. 4. Add the spinach and mix well. Allow the spinach to soften. The spinach does reduce quite a lot so you may wish to use more spinach if you want. Add half a cup of water if the curry feels too dry. Put the lid on and cook on a medium flame 3-4 minutes. 5. Add the garam masala, stir and serve hot with any Indian bread.